Spring

Slow-Cooker Shredded Beef–Stuffed Chile Rellenos

by:
July 19, 2016
4
6 Ratings
Slow-Cooker Shredded Beef–Stuffed Chile Rellenos
Photo by James Ransom
  • Cook time 7 hours 20 minutes
  • Serves 6
Author Notes

This recipe was adapted from Bailey's Farms. You will not use all the shredded beef for this recipe. —Paula Disbrowe

What You'll Need
Ingredients
  • 4 to 5 pounds chuck roast
  • 1 medium sized white or brown onion cut into quarters
  • 1 cup beef broth
  • 2 tablespoons chile powder
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons freshly cracked pepper
  • 6 poblano peppers
  • 2 2 cloves of garlic
  • 1 15 ounce can of tomato sauce
  • Monterey Jack
Directions
  1. Combine chile powder, salt, pepper, cumin, oregano, & garlic powder in a small bowl.
  2. Rub spice mixture all over the chuck roast. Place onion in the bottom of a crock pot, place chuck roast on top of onion and pour beef broth in. Cook on high for 6 to 7 hours. Shred with two forks and set aside.
  3. Place poblanos and garlic cloves on a cookie sheet and roast under broiler until garlic is browned (you will have to remove these before the peppers are done) and peppers are blistered.
  4. Let peppers cool in a pot with a lid on it and peel skin off. Cut a slit on one side, scoop seeds out and run under cool water to remove any extra seeds not removed.
  5. Combine the can of tomato sauce, garlic, onion and 1/4 cup beef juice(both scooped out of crock pot) in a blender until smooth.
  6. Stuff chiles with 1/4 cup shredded beef, jack cheese, top with tomato sauce, more cheese and bake in the oven at 425*F degrees for 15 to 20 minutes.
Tags:

See what other Food52ers are saying.

  • Skepticalcook
    Skepticalcook
  • Katherine
    Katherine
  • Beth
    Beth
Paula Disbrowe
Paula Disbrowe writes frequently about Food and Travel. She lives in Austin, Texas, with her bread baker husband David Norman, two children, and menagerie of retired ranch animals.

Popular on Food52

3 Reviews

Skepticalcook
Skepticalcook February 21, 2022
This was a huge hit. I roasted the poblanos for too long (my fault) so they were limp and I couldn't stuff them. So I cut them in half, de-seeded, then layered the beef and cheese and vegetables all over the top, and baked the dish. Wow. It turned out so, so great. Why have I been ignoring poblanos all my life? As one commenter said, I might even add a fried egg on top next time. We added sour cream, lime and cilantro on top. We will be making this again.
 
Katherine
Katherine January 13, 2017
My husband and I are obsessed with this recipe and both agree it would be our "last meal." We made a couple of changes...we cooked the beef in a 225 oven instead of the crock pot. Also, since the peppers are so delicate after roasting and peeling them, we decided to layer it like a lasagna with the shredded beef, cheese and roasted peppers. It is delicious, and we always make extra so we can have it for breakfast with an egg on top :) Thank you for this awesome recipe!
 
Beth
Beth December 15, 2021
This is a great idea; how long did you cook the beef in the oven??